Creamed Asparagus

1 Wash asparagus and cut off the woody bottoms.
2 Cut into 1-inch pieces.
0 Place in a pot and just barely cover with water.
3 Bring to a boil, turn the heat down and simmer 6-8 minutes, or until tender.
4 Drain and set aside.
5 Melt butter in a medium saucepan over medium low heat.
6 Add the 2 tablespoons of flour to the melted butter and stir with a whisk to prevent any lumps.
7 Cook, stirring constantly for 2 minutes. Don't allow to scorch.
8 Pour 1 cup of milk slowly into the butter-flour mixture and continue whisking. Make sure there are no lumps.
9 Continue to cook and stir until thickened.
10 Stir the cooked, drained asparagus into the cream sauce.
11 Heat until heated through.
16 Taste and add salt as needed.
13 Spoon into a serving dish.
12 Chop the egg finely.
14 Top the creamed asparagus with the chopped egg.
15 Spoon over toast if desired.